Christopher Kimball for Kuhn Rikon Wok Skillet with Lid, 5 qt.
$70.00
Finally, a wok perfectly designed for the home cook. The 5-quart, carbon-steel, flat-bottomed wok heats quickly and distributes that heat evenly for uniform cooking. The domed glass lid seals in liquids, prevents splatters and allows you to see your food when cooking, while also allowing you to steam as well as stir-fry in the wok. The wok’s long handle and helper handle make the wok easy to maneuver, no matter how heavily loaded. We also like this design because it is not too large—many 12-inch or larger woks are difficult to store, so they end up going to the basement, not the kitchen!
- Material: Stainless steel, carbon steel and glass
- Suitable for induction gas, electric, ceran, and halogen stovetops
- Dimensions: 23.5" L (with handles) x 12.5" W x 5.5" H (7" H with lid)
- Capacity: 5 qt. Weight: 3.8 lbs.
- Warranty: 2-year warranty
Wash the Wok inside and out in hot soapy water before first use. Rinse then dry over a low heat on your stovetop. Season your pan before first use. To season the pan, heat the Wok over high heat until a drop of water evaporates on contact. Add 2T vegetable oil (olive oil is not recommended) and swirl in pan over medium heat until interior surface is coated. Add in sliced or chopped onions, ginger or scallions to the Wok. As they cook and start to soften, use a cooking utensil to spread the mixture over the entire surface of the interior walls. Continue doing this for about 20 minutes over medium heat. If the ingredients are becoming too dry or are starting to burn, add in a small amount of oil. Discard the mixture and allow the wok to cool down completely. Rinse with hot water and use a soft sponge or scrubber to remove excess food partials. Rinse well and then heat the Wok over low heat until it is completely dry. Coat the pan lightly with vegetable oil and wipe clean with a paper towel before storing. The seasoning process may discolor the Wok’s interior surface, this is part of the patina finish will darken over many uses. Once the Wok is seasoned, soap is not recommended for cleaning. This will negatively affect the patina and require re-seasoning.
Care: Wash the interior with hot water and a soft sponge. If there is food stuck to the pan, cool the Wok then soak in hot water until food is loose, about 5 minutes, then gently scrub. Rinse well and then heat the Wok over low heat until it is completely dry. Coat the pan lightly with vegetable oil and wipe clean with a paper towel before storing.
